Cinnamon

True cinnamon (Cinnamomum verum) is a tropical evergreen tree that requires consistent warmth, humidity, and protection from frost. In zones 10-12, plant in a sheltered location with dappled shade or morning sun and afternoon protection. In cooler climates, grow in large containers that can be moved indoors during winter, maintaining temperatures above 15 degrees Celsius year-round.

Plant in rich, well-drained soil amended with plenty of organic matter. Cinnamon trees prefer slightly acidic to neutral soil with a pH of 5.5 to 7.0. Water regularly to keep soil consistently moist but not waterlogged. High humidity is essential, so mist container plants frequently or use a humidity tray.

Cinnamon is harvested by coppicing, cutting stems back to ground level and allowing regrowth. New shoots grow rapidly in optimal conditions. After two years of growth, stems are cut and the outer bark is scraped away to reveal the fragrant inner bark, which curls into the familiar cinnamon quills as it dries. Maintain multiple stems at different stages to ensure continuous harvest cycles.

Cinnamomum verum, commonly known as true cinnamon or Ceylon cinnamon, is native to the island of Sri Lanka (formerly Ceylon) and the southwestern coastal regions of India. The tree belongs to the Lauraceae family, which also includes bay laurel, avocado, and sassafras. Wild cinnamon trees still grow in the lowland tropical forests of Sri Lanka's wet zone, where warm temperatures, high humidity, and abundant rainfall create ideal growing conditions.

Cinnamon is one of the oldest known spices, with references dating back to 2000 BCE in Chinese writings and ancient Egyptian records. It was imported into Egypt from distant lands at great expense and used in embalming, religious ceremonies, and as a flavoring. Greek and Roman writers described cinnamon as enormously valuable — Pliny the Elder recorded that a pound of cinnamon cost the equivalent of fifty months' wages for a laborer. Arab traders deliberately obscured the true origin of cinnamon, inventing fantastical stories about giant birds guarding cinnamon nests on inaccessible cliffs to protect their monopoly.

The Portuguese arrived in Sri Lanka in 1505 and quickly recognized the enormous commercial potential of its cinnamon forests. They established control over the coastal cinnamon-producing regions, beginning centuries of colonial competition. The Dutch seized control in 1658, and the British took over in 1796, each power profiting handsomely from the spice trade. During this era, the craft of cinnamon peeling became a specialized hereditary occupation among the Salagama caste of Sri Lanka, whose descendants still practice these skills today.

Today, Sri Lanka remains the dominant producer of true Ceylon cinnamon, cultivating it on over 30,000 hectares of plantation land. The Seychelles, Madagascar, and parts of South and Central America also grow Cinnamomum verum commercially. Home gardeners in tropical and subtropical climates can successfully grow cinnamon trees, while those in temperate regions enjoy it as a striking container plant that brings the tropics indoors.

Cinnamon requires rich, well-drained soil with high organic matter content and a pH of 5.5 to 7.0. Sandy loam is ideal. Amend heavy soils with coarse sand and compost. Feed established trees monthly with a balanced organic fertilizer during the growing season. Apply a thick layer of compost mulch annually to enrich soil and retain moisture. Container-grown trees benefit from slow-release fertilizer applied in spring.

Cinnamon bark is harvested from coppiced stems that are at least two years old and about 3-5 cm in diameter. Cut stems at the base during the rainy season when bark peels most easily. Score the bark lengthwise and carefully peel it away from the wood. Scrape off the rough outer bark to expose the pale inner bark. The inner bark curls naturally into quills as it dries over several days in a warm, shaded area. Thinner bark produces finer quality cinnamon.

Store dried cinnamon quills whole in airtight glass containers away from heat, light, and moisture. Whole quills retain their flavor and aroma for two to three years. Grind small quantities as needed using a spice grinder or microplane for the freshest flavor. Ground cinnamon loses potency within six months. Store in a cool, dark pantry. Vacuum sealing extends shelf life significantly.

Simmer a cinnamon quill in water for ten to fifteen minutes to make a warming, aromatic cinnamon tea. Add to chai blends with cardamom, cloves, and black pepper. Combine with apple slices and honey for spiced cider tea. Use ground bark in baking, curries, and rice dishes. Steep a quill in warm milk for cinnamon-flavored hot chocolate or lattes.